flavonolen
Flavonols, sometimes referred to as flavonolen in some languages, are a major subclass of flavonoids, a broad family of polyphenolic compounds produced by plants. They share a 3-hydroxyflavone backbone and commonly occur as glycosides. The best-known flavonols are quercetin, kaempferol, and myricetin, which accumulate in a wide range of fruits, vegetables, grains, herbs, and beverages, contributing to color, flavor, and plant defense.
Dietary sources of flavonols include onions, apples, berries, grapes and wine, tea, kale, and broccoli. In foods,
Biosynthesis and metabolism start with the phenylpropanoid pathway in plants, leading to dihydroflavonols and, through the
Health effects associated with flavonols have been studied extensively. In vitro and animal studies show antioxidant,